½cupchopped jalapeno peppersseeds and ribs removed
1cupgrated cheddar cheese
1cupwhole kernel corn(fresh, frozen or canned)
Line bottom and sides of square glass baking dish (8x8 or 9x9) with parchment paper. Alternatively you can use a cast iron skillet.
Preheat oven to 425°
Mix dry ingredients.
Heat buttermilk and jalapenos in microwave on high for 1 minute. Let cool for 5 minutes.
Combine buttermilk/jalapenpo mixture with eggs, cheese and corn, add to dry ingredients.
Mix only until blended.
Add lemon juice and melted butter.
Pour into pan.
Bake 40-50 minutes until golden brown and cake tester comes out clean. If using cast iron, baking time will increase slightly.
Remove from oven, cut into wedges and enjoy.
The choice of cheese will alter the flavours. The heat all comes down to the amount of peppers (black, cayenne and jalapeno) you decide to use.If you preheat our cast iron skillet, you will have to adjust the baking time (usually less).
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